Well, it's hard for me to answer because I like spicy food and Indian food wouldn't be very enjoyable without some spice. That said, Indian food makes considerable use of cheeses, garbanzos and potatoes in many recipes that aren't highly spiced and tandoori foods aren't by themselves highly spiced either (a tandoor is just a clay oven that develops very high temperatures--most foods cooked in one are rubbed or marinated in yogurt and mild spices first).
I will disagree with Poverty Pete the Indian curries aren't as spicey as those in Southeast Asia. India is such a large country and certainly those from south India, especially, can be very spicey indeed. Vindaloo, a form of curry from Goa in the south is my favorite and, if you do as I do and tell them to cook it as they would if they were going to eat it, is very spicey. But the usual pattern in India is to combine a spicey dish with something to cut the heat so I always eat my vindaloo with raita, a condiment made from yogurt, cumin and chopped vegetables, most often cucumber or tomato. Also, curries, spicey or not, are usually served with chutney which a similar to a fruit jam, the most common version of which is made with mango.
So, my favorite Indian meal consists of chicken vindaloo, raita, mango chutney, rice (or a rice pilaf) and naan (a flat bread cooked on the side of the tandoor). And if I am eating with a group, I usually suggest sharing, as an appetizer, an order of samosas (a triangular pastry stuffed with a vegetable mixture, usually potatoes and peas) which are also usually eaten with chutney but commonly a type tasting mainly of mint or, my favorite, tamarind.
To get an idea of the complexity of Indian food, see
http://theory.tifr.res.in/bombay/history/people/cuisine/
